Pix From Saraghina in Bedford-Stuyvesant
This spaghetti with fresh tomatoes and basil tastes every bit as good as it looks. But what would possess someone to order spaghetti in a pizzeria?
Counter Culture visited Saraghina three times, and had three great meals there. The serpentine dining rooms are memorable, the back yard beguiling--you should hang in it sometime before the rainy season arrives. There are probably a half-dozen Naples-revival pies in Brooklyn that can match those served at Saraghina (Roberta's, Franny's, and Motorino come immediately to mind), but the shifting appetizer list--emphasizing stuff from Emilia-Romagna--makes the place uniquely desirable. Here are pictures of some dishes my pals and I dug.
The shaved fennel salad with grana cheese looks like a snowy alp.
Without further ado, I give you--Saraghina's margherita pie.
The charcuterie "affettato" showcases cured pork products associated with Emilia-Romagna.
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